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Method

Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl.
Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the
fridge until the mixture is solid, about 2 hrs.

Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the coconut onto a plate
and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.

The messiness is easily solved as long as you don't mind having cubed chocolates instead of balls. They taste the same and still look really good in pretty boxes and are much quicker to make. Simply grease a baking tray and line with cling film before pouring the mixture into it. I then left the tray in the freezer overnight before using a long knife which I warmed under the hot tap first to cut the mixture into cubes instead of balls. Then roll in cocoa as usual.

Made these as part of a Christmas hamper for a friend plus lots of extras for family and work colleagues, and they went down very well! I made these as well as the other choc hazelnut and mint truffle recipes that are on here, decorated half the batch and froze the other half (without any decorations) in tuppaware boxes spaced out on baking parchment. Froze for about a week, defrosted in the fridge the day I needed them (which didn't long at all!) and just before I needed to decorate them I got them out the fridge to bring them to room temperature (that didn't take long either!). Although messy, it was great fun and I actually found it easier to handle the truffle balls slightly in my hands to "reactivate" the stickiness as I found the truffles picked up the decorations much better for a better coating. Originally used a melon ball spoon which works great though get stuck in their with your hands! Added about three capfuls of Malibu and they tasted great, nice kick to them! Enjoy! :)

I actually did this recipe with milk chocolate because noone I know likes dark chocolate and they really liked them.
As for anyone complaining about the mess, have a little fun guys, the chocolate washes off and it doesnt hurt anything that its a little messy.

To bumblebee ---- I would say yes, the cocoa content changes the texture slightly and also how easy the truffles are to handle, the lower the cocoa content the messier it gets! 70% is not bitter at all, especially if you coat with a sweeter coating like choc sprinkles. Nobody has complained that 70% is too bitter even for those not so keen on dark choc. Hope this helps!! :)

So good and super easy! I've made these 3 times now and have tried good quality and not so good quality choc, I can definitely say worth using good quality choc, taste and texture is quite different. When making the balls, good quality choc is easier to handle as it doesn't seem to melt so quickly. I wouldn't use more than 70% cocoa as it will be too bitter. I coated with several different coatings, dessicated coconut, chilli/cocoa mix (yum! put more chilli for those who dare!), ground almonds and choc sprinkles. I presented them in small petit four paper cases and they looked great on the table at a dinner party!! Never fails to impress :)

does the percentage of the cocoa in the chocolate actually affect the truffle or is it just how sweet it makes them? I really want to make these as a gift but the people i'm thinking of prefer sweeter chocolate rather than stronger darker chocolate. If i use chocolate with a weaker percent of cocoa solids will it still comes out the same at the end?

I made these for Xmas goodies last year! Agree that they were a little bitter and a few people pulled a face when they ate! lol So will use a mix of milk & dark this time. Also I used the melon baller method but still had to roll them slightly with hands to get a nice shape. I used coconut, ground almonds & cocoa powder as coatings.

I made these and kept them in the freezer for a couple of weeks in advance of a party. When I defrosted them they were perfect still! I used a melon baller to make them and dipped in hot water between each one as it makes it so much easier to scoop the mixture. It is time consuming and messy but worth it according to all the people who ate them!

These are great, we have made them as gifts for teachers for several years now and always have many compliments and orders for more. Something the kids can really enjoy making as they are so simple yet tasty!!!

Just made these today and I'm delighted with the results - made a trial batch in preparation for giving as Xmas gifts and will definitely be making more. Made some with coconut and some with cocoa powder and both are delicious...next time I'm going to try chopped hazelnut. Have put some in freezer to test out quality of truffles after defrosting...not sure if this will affect the quality?

Would agree with the comments about the issue of rolling into balls but they are worth the mess.

I just made these but instead of the cream i used a few day old chocolate cake crumbs and used 3 quarters milk chocolate 1 quarter dark chocolate. Its a different recipe all in it's own i guess but it works pretty well and if you're in a rush it's the easier choice as you just pour the chocolate strait in, mix, roll out and you're done!

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